Effect of Thermal Process Time on Quality of "Shrimp Kuruma" in Retortable Pouches and Aluminum Cans

• Published in: Journal of food science Vol. 71; no. 6; pp. S496 - S500
• Main Authors: Mohan, C.O., Ravishankar, C.N., Bindu, J., Geethalakshmi, V., Srinivasa Gopal, T.K.
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.08.2006; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: aluminum cans; Biological and medical sciences; Fish and seafood industries; Food industries; Food packaging; Food preservation; Food science; Fundamental and applied biological sciences. Psychology; retortable pouches; Shellfish; shrimp; Shrimp Kuruma; texture profile analysis; thermal processing; Texture analysis; texture profile analysis; retortable pouches; thermal processing cessing; Profile; Macrura; Crustacea; Edible crustacean; Arthropoda; Quality; Decapoda; Invertebrata; aluminum cans; Shrimp; Shrimp Kuruma
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2006.00099.x

The effect of processing time on biochemical, sensory characteristics, and instrumental texture profiles of “Shrimp Kuruma” in retortable pouches and aluminum cans with equal pack weight and lethality was studied. Processing in pouches resulted in a 35% reduction in processing time compared to cans for equal lethality (F0 8.0). Thermal processing resulted in a 14% loss of water in canned samples compared to 9% in pouched products. Thermal processing resulted in an increase in the volatile compounds and a decrease in the oxidation products in both canned and pouched samples. Products processed in pouches were rated as lighter in color, more succulent, and more desirable in firmness compared to products in cans. Chewiness and hardness showed a significant difference (P < 0.05) between the 2 treatments.